Tibetan Roast

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Servings: 10 servings Difficulty: Advanced
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A hearty, plant-based loaf combining nutty buckwheat, earthy mushrooms, and fresh spinach for a satisfying main course.
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Tibetan Roast recipe image
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Tibetan Roast

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 servings Calories: 478

Description

This Tibetan Roast is a comforting, savory loaf that brings together the nutty depth of buckwheat with the earthy richness of mushrooms and walnuts. The dish is infused with fresh rosemary and sage, creating an aromatic profile that rivals traditional meat roasts. It features a tender interior from wilted spinach and a firm, golden crust achieved through baking. Perfect for a Sunday dinner or a hearty vegetarian lunch, it serves beautifully alongside roasted root vegetables or a crisp green salad.

Directions

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the buckwheat groats to the skillet and toast for 2 to 3 minutes until fragrant.
  4. Add the diced onions and chopped mushrooms to the skillet and sauté for 5 minutes until softened.
  5. Pour in the red wine and vegetable stock, then bring the mixture to a boil.
  6. Reduce the heat to low, cover, and simmer for 20 minutes or until the buckwheat is tender. Add more stock if necessary to prevent sticking.
  7. While the buckwheat cooks, finely grind the walnuts using a food processor or mortar and pestle.
  8. In a separate pan, wilt the spinach without adding water for about 6 minutes, stirring occasionally.
  9. Transfer the spinach to a colander to drain any excess liquid, then chop it thoroughly.
  10. Remove the buckwheat mixture from the heat and let it cool slightly.
  11. Stir the ground walnuts, chopped spinach, rosemary, and sage into the buckwheat mixture.
  12. Season with salt and pepper to taste.
  13. Grease a 1-pound loaf tin with oil.
  14. Press the mixture firmly into the prepared loaf tin.
  15. Bake for 50 to 60 minutes, until the top is dark brown and the center feels firm to the touch.
  16. Allow the roast to stand for 10 minutes before turning it out onto a serving plate.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 478kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 1.5g8%
Sodium 60mg3%
Total Carbohydrate 50.0g17%
Dietary Fiber 10.0g40%
Sugars 5.0g
Protein 15.0g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: buckwheat, vegetarian, vegan, roast, mushrooms, spinach, walnuts, rosemary, sage, plant-based, loaf, main course, hearty, earthy, nutty, comfort food, gluten-free, whole grain, herbs, dinner
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